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Studies on decrease of gelatinization ratio of cooked rice in preservation

Bulletin of the Faculty of Education, Yamaguchi University. Natural science Volume 27 Issue 2 Page 175-183
published_at 1977
Title
米飯の保存中におけるα化度の低下について
Studies on decrease of gelatinization ratio of cooked rice in preservation
Creators Sakurai Ritsuko
Source Identifiers
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学教育学部
Date Issued 1977
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1693
[NCID]AN00243950
Schools 教育学部